This is an easy to make and delicious Spanish rice recipe.

It is one of those great and easy side dish recipes that really perks up a meal.

Serve it with your favorite Mexican recipes, or with grilled or baked chicken or fish.

Prep time: 10 minutes Cook time: 20 minutes

Ingredients:
1 cup long grain rice
1 1/2 cups chicken stock or water
1 teaspoon salt
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 - 15 ounce can peeled tomatoes
1 onion, peeled and finely chopped
salt and freshly ground pepper to taste
pinch of sugar
1 red pepper, seeded and chopped
3/4 cup peas
1/4 pound shrimp
1 tablespoon chopped parsley

Directions:
Place the rice, stock or water, salt and turmeric in a fairly large pot. Bring to a boil and cook the rice, until the rice is about half done, about 8 to 10 minutes.

Heat the oil in a skillet to a medium heat and add the onion. Cook, stirring well, for about 4 minutes. Add the tomatoes, salt, pepper, sugar and chopped peppers. Stir together then pour it into the pot with the rice. Continue cooking the rice for another 8 to 10 minutes, lid on the pot, until it is fully cooked.

Just before the rice is ready, add the peas and shrimp. Cook for another few minutes to cook the shrimp and heat the peas through. At the last moment, add in the chopped parsley.

Serves 4.

• Omit the shrimp and chicken stock for a fully vegetarian or vegan recipe.
• On the other hand, you can increase the amount of shrimp you add to 8 ounces if you, like me, love one pot meals. Just add a salad and dinner is done.
• You can also replace the shrimp with an equal amount of cooked chicken.